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Broiler method: Set oven control to broil. Arrange whole chilies with their top surfaces about 5 inches from the heat. (Some people cut a small slit in the shoulder of each chili to prevent it from bursting.) Broil, turning occasionally, until the skin is blistered and evenly browned (not burned). Remove chilies to a plastic bag and close tightly; let chilies stand for 20 minutes, then peel. Anaheim and pablano chilies will roast in 12 to 17 minutes; jalapeno and serrano chilies, in about 5 minutes. Gas stove-top method: Spear a whole chili on a long-handled metal fork, and hold it about 5 inches from the flame. Turn the chili so that it roasts evenly. Place roasted chilies in a plastic bag and close tightly; let chilies stand for 20 minutes, then peel. The disadvantage of this method is, of course, that you cant roast a number of chilies at once. Roasting enhances the flavor of chilies and makes them easy to peel. Roasted chilies can be frozen before peeling, a convenience if you roast a big batch at once; wrap them airtight in plastic wrap. Yield: 3 chilies. Source: Betty Crockers Mexican Fast and Flavorful Sept. 1994. FEMINA@DELPHI.COM (FEMINA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
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